Coconut Cheesecake
Coconut Cheesecake

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, coconut cheesecake. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Coconut Cheesecake is one of the most well liked of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Coconut Cheesecake is something that I have loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can cook coconut cheesecake using 16 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Coconut Cheesecake:
  1. Prepare For the Base:
  2. Prepare 6 oz Marie biscuits (or any other plain tea biscuit)
  3. Prepare 3 oz unsalted butter, room temperature
  4. Get as needed, coconut oil to grease the cake pan
  5. Take For the Filling:
  6. Prepare 6 oz granulated sugar
  7. Prepare 1.25 lbs cream cheese, at room temperature
  8. Make ready 1 tbsp all-purpose flour
  9. Take 2 tbsp vanilla extract
  10. Make ready 2 eggs
  11. Take 1 egg yolk
  12. Make ready 3 oz heavy whipping cream (30-40% fat)
  13. Take 3/4 cup shredded coconut
  14. Get For the Topping:
  15. Make ready 1/4 cup shredded coconut
  16. Prepare to taste blackberry marmalade (optional)
Steps to make Coconut Cheesecake:
  1. Grease an 8" springform cake pan (I use coconut oil for this, because, you know… coconut cheesecake).
  2. Make the base. Place biscuits in Thermomix, pulverize 5sec/sp10. Scrape powder from the sides.
  3. Add butter and mix: 5min/120°F/sp2. Empty mixture into the cake pan and press firmly to obtain a uniform base. Refrigerate until needed.
  4. Preheat oven to 350°F. Make the filling: place sugar in Thermomix and pulverize 15sec/sp10. Insert Butterfly Whisk. Add cream cheese, flour & vanilla extract. Whisk 2min/sp3.5
  5. Scrape mixture from the sides with the spatula. Add eggs, egg yolk, whipping cream and shredded coconut. Mix 20sec/sp3.5.
  6. Pour mixture into the cake pan. Sprinkle with the additional coconut.
  7. Bake for 50 minutes. Remove from oven and let cool until it reaches room temperature.
  8. Refrigerate for at least 3 hours before serving. You can serve either as-is or you can top with blackberry (or your favorite) marmalade. Enjoy!

So that’s going to wrap this up with this exceptional food coconut cheesecake recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!